Eggless Sponge Cake Recipe | How to Make Eggless Sponge Cake

What is an Eggless Sponge Cake?

Eggless sponge cake is a very basic cake. It is soft, moist, delicious and as it name suggests spongy. This particular cake has been baked in a pressure cooker. Still it is nothing less than perfect. Having said that I also need to mention that cookers are not meant for baking. So if you are a crazy baker and even if you are not all that crazy, it is better to invest in a good oven and then just bake and bake and bake. After all, happiness is knowing that there is a cake in the oven.
I have an oven with a glass top. I love to see my cakes rise. But this time I felt blind. I just had no clue how the cake was behaving inside the cooker. I was anxious. Yes, baking has that effect on me. It can make me anxious, nervous, happy, sad etc etc etc. Anyways after the longest 40 minutes when I opened the pressure cooker the anxiousness immediately converted into happiness. The cake had doubled, it had browned beautifully, I had rose evenly, it couldn’t have been better.
Looking for more eggless cake recipes? Find a collection of eggless and easy cakes –> here.

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How To Make Eggless Sponge Cake

1. Prepare the cooker for baking the cake : For that take a large cooker at least 5 l capacity. Make a salt bed at the bottom. You will need some 200 g to 350 g salt for this. It depends on the size of the cooker. Place a plate with holes on it. The holes will ensure that the heat passes to the cake tin. Preheat this cooker for 10 minutes.

2. Prepare the cake pan : Take a 7” cake pin. Grease it with butter or oil and line it with a greased parchment paper.

3. Mix the sugar, butter and oil : In a large bowl take 3 tbsp butter. The butter should be at room temperature. Add 3 tbsp oil. The oil should be at room temperature;). Add 1/3 cup powdered sugar.

4. Whisk the mix for 1 minute : The mixture will be well incorporated and light.

7. Keep aside for 5 minutes : Let the condensed milk mix and milk mix have some last time conversations.

8. Toss the chopped nuts in some flour (out of 1 and 1/2 cup flour) : I have read that this avoids the sinking of nut but frankly I did not see that happening. Still, since I had done it I have mentioned it.

10. Mix the dry ingredients and condensed milk mix and milk mix : Add the dry ingredients to the condensed milk mix. Add in batches. Also add the milk mix. Add in batches. Fold in everything. DO NOT OVER-MIX.

11. Pour the batter in the greased pan

12. Bake the cake : Place the cake pan in the pre-heated cooker. Close the lid. REMOVE THE WHISTLE. Let it bake for 35-40 minutes or till the inserted toothpick comes out clean.

13. Slice the cake : Let it cool completely and then demould it. Cut it and serve.

14. Bon appétit

Nutrients

Nutrition Facts

Serving Size 4

Servings Per Container 4

Amount Per Serving

Calories 4Calories from Fat 36

% Daily Value*

Total Fat 4g6%

Saturated Fat 4g20%

Trans Fat 4g

Cholesterol 4mg1%

Sodium 4mg0%

Total Carbohydrate 4g1%

Dietary Fiber 4g16%

Sugars 4g

Protein 4g8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Instructions for :Eggless Sponge Cake

1. Prepare the cooker for baking the cake.
For that take a large cooker of at least 5 l capacity.
Make a salt bed at the bottom. You will need some 200 g to 350 g salt for this. It depends on the size of the cooker.
Place a plate with holes on it. The holes will ensure that the heat passes to the cake tin.
Preheat this cooker for 10 minutes.
2. Prepare the cake pan.
Take a 7” cake pin. Grease it with butter or oil and line it with a greased parchment paper.
3. In a large bowl take 3 tbsp butter. The butter should be at room temperature.
Add 3 tbsp oil. The oil should be at room temperature 😉
4. Add 1/3 cup powdered sugar.
5. Mix everything using a whisk for 1 minute.
The mixture will be well incorporated and light.
6. Add 3/4 cup condensed milk to the above mix.
7. Whisk it for 3-4 minutes.
The mixture will become absolutely flowy and smooth.
8. Take 1 cup milk. The milk SHOULD NOT be cold.
Add 1 and 1/2 tsp vinegar.
9. Add 1 tsp vanilla extract. And mix everything.
10. Keep aside for 5minutes. Let the condensed milk mix and milk mix have some last time conversations 😀
11. Toss the chopped nuts in some flour (out of 1 and 1/2 cup flour).
I have always heard and read that this avoids the sinking of nut but frankly I did not see that happening. Still, since I had done it I have mentioned it.
12. Prepare the dry ingredients mix.
Sieve together 1 and 1/2 cup all purpose flour, 1 and 1/2 tsp baking powder and 1/2 tsp baking soda.
13. Bring together the dry ingredients and condensed milk mix and milk mix.
14. Add the dry ingredients to the condensed milk mix. Add in batches.
Also add the milk mix you add the dry ingredients. Add in batches.
Fold in everything.
DO NOT OVER-MIX
15. Pour the batter in the greased pan.
16. Bake the cake
Place the cake pan in the pre-heated cooker.
Close the lid. REMOVE THE WHISTLE.
Let it bake for 35-40 minutes or till the inserted toothpick comes out clean.
17. Slice the cake
Let it cool completely and then demould it.
Cut it and serve.
18. Bon appétit.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear.
This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking.
Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.